dozen medjool dates
almond butter
1 bag dairy-free chocolate chips
maldon (flaked salt)


Line a baking sheet with parchment paper. Remove pits from dates without pulling dates apart. With a teaspoon fill each date with almond butter and press in a couple almonds.

Melt chocolate: use a double boiler by filling a wide pan with water and placing a smaller pan on top so the bottom is submerged in water. Bring water to a boil and place chocolate chips in top pan, stirring frequently until melted.

Using tongs, dip stuffed dates into melted chocolate and place on prepared baking sheet. Sprinkle dates with flaked salt and add almonds on the melted chocolate. Place in refrigerator or freezer until chocolate hardens – an hour to overnight.



cashew cacao mylk


1 cup raw cashews, soaked in water at least 3 hours
3 cups of almond milk
1 cup coconut milk
1 tsp vanilla extract
6 pitted dates
2 tbsp cacao powder
1 tsp nutmeg
1 tsp cinnamon
1 tbsp maple syrup, added for desired sweetness (optional)
1 tbsp coconut oil (optional)
1 tbsp maca powder (optional)
Salt to taste


Rinse and drain cashews. Combine with milk in a high-speed blender and blend until smooth. Strain contents of blender through a nut milk bag (if you use a Vitamix, I usually don’t have to strain as long as I blend well enough). Return to blender and add remaining ingredients. Chill for at least an hour before serving. Store in refrigerator for up to 4 days. For a chocolate finish, top with raw cacao nibs, cinnamon. Mist the bottom of the glass with coconut oil and sprinkle with cacao powder.

Cacao Mylk Recipe by Deanna DeShea at


Immune Boosting Tea  (Makes 2-3 mugs)

  • 4 tbs of Tulsi (Holy Basil), loose leaf preferred but can replace with 4-6 teabags.
  • 2 tbs of fresh grated ginger
  • 1 tbs of licorice root (available at health food stores)
  • 1 tbs of cloves
  • 2 cinnamon sticks
  • ½ tbs of piper longum, preferred but can replace with black peppercorns.
  • 4 cups of filtered water.

Simmer above ingredients in a pot together for 10-15 minutes.  Strain and sweeten with raw honey when at a drinkable temperature.  Place in a thermos (Thermos brand keeps things wonderfully hot) and sip throughout the day.


Cold/Flu Herbal Formula

  • Sitopaladi           5 parts
  • Talsidadi             4 parts
  • Mahasudarshan 3 parts
  • Abhrak Bhasma 2 parts
  • (2 parts each of echinacea, goldenseal, and osha can also be added to the mix, but beware the formula gets very bitter with these additional herbs — I prefer these three as a tincture.)

1/2 tsp 3 times/day with a teaspoon of raw honey


Lentil Recipe

  • 1 cup mung dal -I like the red lentils that cook really fast (rinsed 3 times)
  • 7 cups of water (+1 cup depending on desired consistency)
  • 1-1.5 in ginger root grated
  • 1 tbs of ghee or hi heat oil
  • 1 tsp cumin seeds
  • 1/8 tsp asafetida
  • 1 tsp of powdered mix of cumin, coriander, and fennel
  • 1/16–1/8 tsp ground red pepper
  • 1/2 tsp turmeric
  • 2-3 tsp salt
  • Squeeze half lime/lemon
  • Handful of fresh coarsely chopped cilantro
  • 2-3 cups of chopped vegetable (kale, spinach, carrots, zucchini per constitution)

Bring dal and water to a boil in a medium saucepan.

Skim foam off the top, turn down heat to just below medium, add ginger, and cook for 15-20 min till lentils are soft and falling apart. Stir well.

While the lentils are cooking, prepare vegetables and spice mix.

Heat oil in a small frypan over medium-high. When hot, add cumin and asafetida. Let brown slightly and then remove from heat.

Add powdered spices.

Add spice mix, salt and chopped vegetables to daal. May need to add 1 cup of extra water here. Cover and continue to cook for 15 min or till vegetables are soft.

Squeeze lime, add cilantro, and adjust salt to taste.